Persian Cold Pasta Salad (سالاد ماکارونی سرد) — Creamy chicken pasta salad for gatherings

• 12.5 ozshort pasta (macaroni or small shells) (uncooked)
• 12 gsalt (10 g for pasta water + 2 g for sauce)
• 16 ozboneless chicken thigh (cut into 2 cm pieces)
• 1⅝ ozunsalted butter (divided)
• 2 gblack pepper (freshly ground)
• 2⅛ cupmilk (whole milk preferred)
• 18 gcornstarch (about 2 tbsp)
• 7¾ ozcheddar cheese (grated, sharp cheddar)
• 2 tbsplemon juice (fresh, about 2 tbsp)
• 5.3 ozfrozen sweet corn kernels (thawed and drained)

Instructions

1. 1

   Bring a large pot of water to a full boil, then add 10 g salt. Cook the pasta until just al dente according to the package time, because it will soften slightly as it chills in the sauce. Drain immediately and rinse under cold running water for 20–30 seconds to stop the cooking, then shake well to remove excess water.

2. 2

   Cook the chicken while the pasta boils so everything cools quickly. Heat 15 g butter in a skillet over medium-high heat, add the chicken pieces, and sauté for 6–8 minutes until cooked through and lightly golden. Season with 1 g salt and 2 g black pepper, then spread the chicken on a plate in a single layer so it cools faster.

3. 3

   Make the cheese sauce base: in a small bowl, whisk the cornstarch into 120 ml of the milk until completely smooth with no lumps. In a saucepan over medium heat, warm the remaining 380 ml milk with 30 g butter until steaming but not boiling. Whisk in the cornstarch slurry and cook for 2–3 minutes, whisking constantly, until it thickens to a light custard consistency.

4. 4

   Turn the heat to low and add the grated cheddar in 3 additions, whisking each time until fully melted and glossy. Add the remaining 1 g salt and whisk in the lemon juice; the sauce should taste gently tangy and savory, not sharp. Remove from heat and let the sauce cool for 10 minutes, whisking once or twice so a skin does not form.

5. 5

   In a large mixing bowl, combine the cooled pasta, cooled chicken, and corn kernels. Pour the cooled cheddar sauce over the mixture and fold gently until every piece of pasta is evenly coated. Cover and refrigerate for at least 2 hours so the salad firms up and the flavors meld.

6. 6

   Before serving, stir the salad thoroughly to redistribute the sauce that may have settled. If it seems too thick after chilling, loosen it with 15–30 ml cold milk and mix again until creamy. Serve well-chilled, and keep it cold on the table by nesting the bowl over a larger bowl of ice.